Deep-fried Oysters and Shrimp
It’s 80 degrees outside and I’m feeling like it’s a seafood kind of weekend. What could be better and more relaxing than having a glass of chilled chardonnay and some deep-fried, breaded shrimp and oysters . Both, not one or the other. For the dip, I scooped up some prepared spinach dip I picked up from the supermarket (remember I said ‘relaxing’ so why go through all that trouble preparing the dip from scratch?) . And to keep the temperature in check, how about chilled celery sticks? Just perfect!
And for once, let’s not do a calorie count, shall we ?
12 pcs. shucked oysters, drained
12 pieces medium shrimp deveined, shelled with tail on
1 egg, beaten
1/2 cup all-purpose flour
3/4 cup Panko bread crumbs
Salt and pepper to taste
1 lemon, sliced
1/4 cup sliced green onions
Olive oil for deep-frying
1/2 cup spinach dip
In a medium bowl, combine flour, onions, salt and pepper to taste, egg. Dredge oysters in the mixture then roll in bread crumbs. Heat Olive oil in a medium pan over medium-high heat. Carefully add breaded oysters a few at a time and cook until they turn golden brown, about two minutes per batch. Repeat process with the rest of the oysters. Place cooked oysters on a plate lined with paper towel to drain excess oil. Repeat the process wth the shrimp. Serve on a platter, squeeze lemon over the oysters and shrimp, with spinach dip on the side.